SCRATCH RECIPES RECIPES

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FROM SCRATCH CINNAMON YEAST ROLLS | JUST A PINCH RECIPES



From Scratch Cinnamon Yeast Rolls | Just A Pinch Recipes image

These rolls are from a Fleischmann's Yeast brochure printed in the 1960's. I used this recipe when I was a kid in 4-H and, after trying dozens of other recipes over the years, these have remained my all time favorite cinnamon rolls. Recipe is from scratch and takes a long time to make, but I think they are worth the effort.

Provided by Kathie Carr @kathiecc

Categories     Sweet Breads

Prep Time 2 hours 30 minutes

Cook Time 25 minutes

Yield 24

Number Of Ingredients 13

YEAST DOUGH:
1 - recipe, the best sweet yeast roll dough i have ever found
- see link below in comments
CINNAMON FILLING:
1/2 cup(s) butter, softened
1 cup(s) sugar
1 1/2 tablespoon(s) cinnamon
1/2 cup(s) chopped walnuts, optional
ICING:
3 cup(s) powdered sugar
6 tablespoon(s) butter, softened
1 teaspoon(s) vanilla extract
5-6 tablespoon(s) milk

Steps:

  • Make yeast dough as directed in recipe, "The Best Sweet Yeast Roll Dough I Have Ever Found". Link given below in comments. Prep time given includes time for dough to rise. Follow directions down to Step 3 where it says, At this point you can shape and fill as desired.
  • Punch dough down. Divide in half. Roll one half of dough on a lightly floured surface to a 12 by 18 inch rectangle. Spread with half the butter. Combine sugar and cinnamon. Sprinkle half of the mixture over surface. Sprinkle nuts over sugar mixture if you are using nuts. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 by 9 inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled again.
  • Bake in preheated 350 degrees oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

LEMON DRIZZLE CAKE RECIPE | FRUIT RECIPES | JAMIE OLIVER ...



Lemon Drizzle Cake Recipe | Fruit Recipes | Jamie Oliver ... image

If anything's worth taking a little tea break for, it's a wedge of this classic lemon drizzle cake

Total Time 50 minutes

Yield 8

Number Of Ingredients 11

115 g unsalted butter softened
115 g caster sugar
4 large free-range eggs
180 g ground almonds
30 g poppy seeds
2 lemons zest and juice of
125 g self-raising flour sifted
100 g caster sugar
90 g lemon juice
225 g icing sugar
1 lemon zest and juice of

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.
    2. Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
    3. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
    4. To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.

Nutrition Facts : Calories 284 calories, FatContent 14.1 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 32.4 g carbohydrate, SugarContent 27.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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